Today the kids made mustard. We tasted it today and it was very hot, but it should mellow after it ages for two weeks.
English Pub Mustard
1 Cup dry mustard
1/2 cup packed brown sugar
1 tea. salt
1/4 tea. turmeric
1/2 cup flat beer or ale
Mix dry ingredients in food processor or blender With machine running, add beer through the feed tube in a slow and steady stream. Blend until smooth and creamy, stopping the machine to scrape down the sides. Transfer to a jar with a tight fitting lid. Age in a cool dry place for 2 weeks. Store in the refrigerator.
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